Cleaning and Maintenance Adding ingredients to the bread maker Measuring the ingredients Troubleshooting tips Bread maker recipe suggestions Disposal Advice Service Address
when the bread maker is in use. Only touch the handles and switches. Use oven gloves as necessary. Use oven gloves when removing hot food. In order to avoid burns from escaping steam, please always open the lid to one side and keep hands and face clear. Before cleaning, un-plug the mains connection and allow the appliance to completely cool down. Children do not recognise the dangers that can be created by contact associated with electric appliances. Keep children away from the appliance. Take special care whilst using the appliance if children are in the vicinity. Do not use the appliance if it shows signs of damage, if it is dropped or does not function correctly. Do not use water to smother burning food or appliance parts. Put out the re with a damp cloth. Unplug the mains connection immediately! Regularly check the appliance, the electricity cable and the plug for visible signs of damage. Under no circumstances should you use the appliance if you have established that it is damaged.
Do not attempt to repair the appliance yourself. Repairs should only be carried out by qualied technicians. Only use the appliance on heat-resistant surfaces. Do not place the appliance near to heat sources or open res. Never place it in a hot oven. Never cover the bread maker with a towel or any other object. Heat and steam must be able to escape freely. A re risk exists if the appliance comes into contact with ammable materials. The bread maker should only be used for the stipulated functions. Please be aware that claims for possible damages cannot be honoured by us in the event of false use or misappropriation. Never use force when operating the bread maker. If parts of the appliance cannot be operated without the use of force, a technician should be consulted. Never touch moving or rotating appliance parts during the baking process.
Never switch the appliance on if the bread pan is not correctly inserted and if it is not lled with ingredients. To protect against burning and short-circuits, never insert tinfoil or other materials into the bread maker. Never hit the bread pan from above or from the side in order to remove it. Damage can be caused by doing this. The appliance is only for use in private households and is not suitable for commercial utilisation.

Measuring jug

Window

IMPORTANT SAFETY ADVICE

Only connect the appliance to an approved, correctly installed plug socket. Do not use any multi-plug adaptors or extension leads. The voltage annotated on the appliance label must correspond to your mains supply voltage. When laying the electricity cable, ensure that it cannot be tripped over whilst using the appliance. Keep the electricity cable away from hot surfaces, open ames and sharp edges. Never touch the electricity cable or plug with damp or wet hands. Never immerse the appliance, the mains cable or the electricity plug in water or other liquids. There is a danger of electric shock! When unplugging the mains connection, always unplug it using the plug, never the cable. Do not use the appliance outdoors. Do not leave the appliance unsupervised during use. The lid and exterior surfaces may become very hot

Measuring spoon

Bread pan Control
Loosen the pan in the direction of the arrow.

Casing

Dough hook (on the bottom of the pan not visible here)
ELECTRICITY CONNECTION / STARTEN/FINISH / MENU
COLOR / LOAF SIZE / KEEP WARM / MEMORY / ENVIRONMENTAL TEMPERATURE / FIRST USE
bread. Bread baked in this way is uffy and has a thin crust. 12. BAKE: Only baking, without kneading and proving. Can also be chosen to reduce the baking time with certain settings.

MEMORY

If the power supply is interrupted during the bread making, the baking process is automatically continued within 15 minutes. It is not necessary to press the Start/Finish button. If the power supply is interrupted for more than 15 minutes, the saved data is lost and the bread maker must be started once again. If the baking process is still on the kneading phase at the time of the power cut, you only need to press the Start/Finish button. The programme then starts from the beginning.
This button allows you to set the colour of the crust: Light, medium or dark. Make your choice by pressing the button. Display of chosen programme

LOAF SIZE

Programme duration This button allows you to choose the size of the loaf. The duration of the programme can vary according to the size of the loaf programmed. (Time +) oder (Time )
ENVIRONMENTAL TEMPERATURE
The appliance has a wide range of programmable temperatures. Placing the bread maker in very hot or very cold rooms can, however, result in different loaf sizes. We recommend a room temperature of between 15C and 34C. Warning signals: 1. If H:HH (see Figure 1) appears on the display after the programme has started, the temperature inside the appliance is still too hot. The programme must be ended. Open the lid and allow the appliance to cool down for 10-20 mins. 2. If E:EE (see Figure 2) appears in the display after pressing the Start/Stop button, the temperature sensor is not connected. Ensure that the sensor is checked by an authorised technician.

Operation lamp

If you do not want the appliance to start immediately, a timer function can be programmed with these buttons.

ELECTRICITY CONNECTION

Once the bread maker is plugged in, a beeping tone sounds. After a short time 03:00 appears on the display. The colon between the 3 and the 00 does not ash constantly. The arrow displays 900 g and MEDIUM This is the standard setting.

STARTEN/FINISH

How is a chosen programme started? To start the programme, press the Start/Stop key once. A small beep sounds and the colon on the display starts to ash. The operating lamp lights up and the programme begins. After the programme has started, all buttons except for Start/Stop are deactivated. To end the programme, press the Start/Stop button for approx. 3 seconds, until a beep conrms the end of the programme. This prevents the unintentional ending of the programme.
The different programmes are set using the menu. A programme change takes place by pressing the Menu key (accompanied by a short beep). If the key is pressed 12 times consecutively, the 12 different menus appear on the LCD-display. Simply choose the desired programme. Please nd below a short explanation of the 12 afore-mentioned programmes:
1. Normal BASIC: Kneading, proving and baking normal bread. Ingredients can be added according to taste. 2. Crispy FRENCH: Kneading, proving and baking with longer rising time. The bread obtains a crispy crust and a light consistency. 3. WHOLE WHEAT: Kneading, proving and baking wholemeal bread. Here the pre-heating time is longer, this allows the grain to expand in water and rise. It is recommended not to use the Timer function with this programme, since this can lead to bad baking results. 4. QUICK Kneading, proving and baking for bread with bicarbonate of soda or baking powder. Bread baked in this way is mainly smaller and of a rmer consistency. 5. SWEET Kneading, proving and baking sweet bread. To bake crispy, sweet bread. 6. ULTRA FAST-1: Kneading, proving and baking bread of approx. 700 g in a shorter time. Bread baked in this way is usually smaller and chunkier than that produced with the QUICK programme. 7. ULTRA FAST-2: The same as ULTRA FAST-1 but for bread of approx. 900 g. 8. DOUGH: Kneading and proving without baking. Remove the dough and shape it into loaves of bread, pizza, dumplings, etc. 9. JAM: Boiling down jams. 10. CAKE Kneading, proving and baking with bicarbonate of soda or baking powder. 11. SANDWICH: Kneading, proving and baking white
Input the desired completion time using the
keys. Ensure that you account for the programmes baking time. The bread is ready to serve once the time, which has been set using the timer, has nished. The programme and the degree of browning must rst be chosen. The timer time is changed in 10 minute-intervals with the or buttons. The maximum adjustable time is 13 hours. Example: It is 8:30pm. You would like to eat the bread at 07:00am, that means in 1012 hours. Choose the menu, colour, loaf size and then set the timer onto 10:30 using the or buttons. This is displayed on the LCD. To activate the timer programme, press the Start/Stop key. The point on the LCD display ashes and the remaining time is displayed continuously. The bread is ready at 07:00am. If you do not want to remove the bread immediately, the keeping warm time starts in 1 hour. Advice: Do not use any easily perishable ingredients such as eggs, fresh milk, fruit, onions, etc., when baking using the timer.

Fig. 1

Fig. 2

FIRST USE

1. Check that all parts and accessories are present and damage-free. 2. Clean all parts according to the Cleaning and Maintenance instructions. 3. Set the bread maker onto baking mode and allow it to bake for approx. 10 mins without any contents. Clean it again once it has cooled down. 4. Carefully dry and insert all parts. The baking machine is now ready for use.

KEEP WARM

Bread can be automatically kept warm for 60 minutes after baking. If you want to remove the bread immediately, switch the programme off with the Start/Stop button.
BAKING BREAD / SPECIAL FUNCTIONS / CLEANING AND MAINTENANCE
ADDING INGREDIENTS TO THE BREAD MAKER

BAKING BREAD

1. Insert the bread pan and turn it clockwise, until it locks into place. Insert the dough hook into the gear shaft. Turn the kneader clockwise, until it locks into place. It is recommended that you ll the holes with heat-resistant margarine before inserting the kneader; this prevents the dough from becoming stuck under the kneader and allows it to be removed easily from the bread. 2. Put the ingredients in the bread pan. Add the ingredients in the order stated in the recipe. Water or other liquids are usually inserted rst, then sugar, salt and our. Always add yeast or baking powder last. For rm dough mixes, e.g. with high rye or wholemeal content, we recommend that you reverse the order of the ingredients. First add dry yeast and our and add the liquids at the end. This guarantees a better dough mixture. 3. Make a hollow in the our with your nger. Place the yeast in the hollow. The yeast should not come into contact with liquid ingredients or salt. 4. Close the lid carefully and plug in the appliance. 5. Choose the desired programme with the menu button. 6. Choose the desired degree of browning with the colour button. 7. Choose the desired size (700 g or 900 g) with the loaf size button. 8. Set the time control function with the or buttons. Miss out this point for an immediate programme start. 9. Start the programme with the Start/Finish button. 10. During the processing of the Normal, Crispy, Whole Wheat, Sweet and White Bread programmes, a long beep sounds. This alerts you, that it is necessary to add more ingredients. Open the lid and add the ingredients. During the baking process, steam can escape through the ventilation slits in the lid. This is a normal process. 11. A beep sounds 10 times at the end of the baking process. The process is interrupted by pressing the Start/Finish button for approx. 3-5 seconds and the bread can be taken out. Open the lid and use oven gloves to grip the handle of the bread pan. Turn the pan anti-clockwise and lift it carefully up and out of the appliance. 12. Carefully loosen the edges of the bread from the pan with a non-stick spatula. Warning: The pan and bread can be very hot. Always take care and use oven gloves. 13. Place the bread pan onto a clean work surface with the opening facing downwards, then carefully shake the pan until the bread loosens.

14. Remove the pan and allow the bread to cool for approx. 20 mins before slicing. 15. If the Start/Finish button is not pressed (e.g. because you are not in the room), the bread will automatically be kept warm for 60 minutes. 16. Unplug the appliance from the mains when it is not in use. Advice: Before slicing the bread, remove the dough hook using the hook that is situated under the bread. Never remove the dough hook by hand, as the bread is hot.

SPECIAL FUNCTIONS

1. Fast programme Using baking powder or bicarbonate of soda, which has been proven with heat and moisture, allows you to bake bread quickly. For this programme it is recommended that all liquids are put into the bread pan and the dry ingredients are added to it. At the beginning of the mixing phase, dough and dry ingredients can get stuck in the corner of the pan when using the fast programme. It is necessary to assist the stirring process as needed in order to avoid lumps of our. This should be carried out using a rubber spatula. 2. Extra-fast programme The Extra-fast programme allows bread to be baked in half an hour. Both settings bake a somewhat rmer loaf in 58 minutes. Extra-fast-1 allows you to bake quantities of 700 g, Extra-fast-2 allows 900 g to be baked. When adding water, be absolutely certain that the water is between 48-50 C. A cooking thermometer is necessary for this. The exact water temperature is very important for the baking process. The bread will not rise sufciently if the water temperature is too low. If the temperature is too high, the yeast will die off even before the baking process begins.
damp cotton cloth. Ensure that the bread pan and dough hooks are machine washable. 3. Lid and window: Clean the lid with a soft damp cloth inside and out. 4. Casing: Clean the outside of the casing carefully with a damp cloth. Do not use any abrasive instruments to clean as this could damage the gloss surface. Never immerse the casing in water to clean it. 5. Before storing the appliance, ensure that it has completely cooled down and that it has been cleaned and dried Place spoons and dough hooks in the drawer and close the lid.
1. Extra ne our. Bread our contains a high proportion of gluten and is therefore especially strong due to its protein content. The dough becomes elastic and does not come together after proving. Due to its higher gluten content compared with traditional our, this our is suitable for large loaves of bread, which are less crumbly. Bread our is the main ingredient when baking bread. 2. All-purpose our All-purpose our is produced from a blend of wheat and durum wheat and is suitable for fast baking and for cooking. 3. Whole-wheat our Whole-wheat our is ground wholemeal and contains husks and grains of corn. Whole-wheat our is heavier and meatier than traditional our. Bread made from whole-wheat our is generally smaller. Therefore, in order to get the best results, most recipes use a mix of whole-wheat and bread our. 4. Buckwheat our Buckwheat our is rich in dietary bre just like whole-wheat our. In order to achieve high volume after proving, this our must be mixed with a large proportion of bread our. 5. Cake our Cake our consists of nely ground wheat or low protein wheat and is especially used for baking cakes. The different ours appear to be the same, the swelling properties with yeast or the absorbency varies, however, according to the producing area, grinding method and the shelf life. Therefore try different brands of our products in order to nd the most suitable our for your taste. 6. Cornour and oatmeal Cornour and oatmeal consist of ground maize and oats. They are used as an addition to chunky bread types in order to improve the taste and consistency.

CLEANING AND MAINTENANCE

Disconnect the appliance from the mains and allow it to cool down before cleaning. 1. Bread pan: Wipe with a damp towel inside and out. Do not use any sharp or abrasive instruments, as this could damage the non-stick surface. The pan must be carefully dried before it is inserted. 2. Dough hook: Should the dough hook rods be difcult to remove from the shaft, ll the container with warm water and leave it to soak for approx. 30 minutes. Afterwards the dough hooks can be removed and cleaned easily. Wipe the hooks carefully with a
7. Sugar Sugar is an important addition to sweeten and give colour to bread. It supplies nourishment for the yeast. It is essential that white sugar is used. Brown sugar, icing sugar and candyoss can also be used for certain recipes. 8. Yeast Yeast produces fermentation materials. This fermentation process creates carbon dioxide, which makes the bread rise and gives it a uffy structure. A nutrient solution from sugar and our is needed to prove the yeast dough quickly. 1 Tsp dry yeast = 34 tsp instant yeast 2 Tsp dry yeast = 1,5 tsp instant yeast 5 Tsp dry yeast = 1 tsp instant yeast Yeast should be stored in a cool place, as it dies off in high temperatures. Check the expiry date before use. Place the remains in the refrigerator after use. When bread doesnt rise, this is mainly due to expired or died off yeast stocks. You can test whether the yeast is fresh or whether it has already died off by using the test below. (1) Pour 12 a cup of warm water (45-60C) into a measuring jug. (2) Add 1 Tsp of white sugar and stir. Then sprinkle 2 tsp of yeast over the water. (3) Place the measuring jug in a warm place for approx. 10 mins. Do not disturb the water. (4) The dough blows up to the measurement mark 1 cup. If not, the yeast has died off. 9. Salt Salt gives the bread taste and gives the crust colour. Salt can, however, affect the proving of the yeast. Therefore, never use too much yeast in the dough. Those who do not like salt can also leave it out. Unsalted bread rises better. 10. Eggs Eggs give the bread a better consistency, more nutritional value and volume as well as the typical egg taste. Eggs are used without their shells and are evenly whisked. 11. Fat, butter, vegetable oil Bread is softer and lasts longer through the use of fat. Warm the butter if it has been stored in the refrigerator or cut it into small pieces, so that you can beat it smooth. 12. Baking powder Baking powder is used predominantly for extra fast bread baking and for cakes. Baking powder doesnt need any proving time and does not produce gases and it works according to chemical principles: bubbles are made or the consistency loosens.

MEASURING THE INGREDIENTS

TROUBLESHOOTING TIPS

13. Bicarbonate Bicarbonate works like baking powder and can also be used together with baking powder. 14. Water and other liquids Water is an essential ingredient when baking bread. Water at a temperature of between 20-25 C is especially suitable. A temperature of between 45-50 C is necessary, however, during extra-fast bread baking in order to accelerate the proving. Water can be replaced by fresh milk or a water mix with 2% milk powder. The taste and the colour of the crust are affected by this. In some recipes you will nd variants with juices (e.g. apple, orange, lemon juice, etc.), which improve the avour.
No. 1 Problem Description Smoke comes out of the Some ingredients have dropped onto the heating ventilation slits during baking. element; during rst use: there is oil residue on the heating element. The lower bread crust is too thick. The bread is difcult to remove. The ingredients are not propperly mixed and are badly baked. Solution Disconnect the bread maker from the electricity supply and clean the heating element. Warning, danger of burns! During rst use: Operate without ingredients, open the lid afterwards. Too much water escapes when keeping the bread Remove the bread quickly without keeping warm or leaving it in the bread maker for too long. it warm. The dough hooks stick fast to the bread pan shaft. After removing the bread, ll the bread pan with hot water and leave the hooks to soak in it for 10 mins. Then remove them and clean them. 1. The chosen programme is not suitable. 1. Choose a suitable programme. 2. The lid is opened several times after use, the 2. Do not open the lid again after the last proof. bread is dry and does not have a brown crust. 3. The dough resistance is too high, therefore the 3. Check the dough hook opening, remove the bread dough hooks can hardly move and the dough pan and operate it without any lling. If it does cannot be correctly mixed. not function correctly, notify an authorised service provider. The bread maker temperature is too high for the Press the Start/Finish button and disconnect bread production. the bread maker from the electricity supply, remove the bread pan and leave the lid open until the bread maker has cooled down. The bread pan is incorrectly inserted or the dough Check that the bread pan is correctly inserted mass is too big. and that the dough has been prepared according to the quantities in the recipe instructions. Check for possible causes and adjust as necessary. Too much yeast, our or water and/or too high room temperature. Check the quantity and the active power of the yeast, Yeast is forgotten, too little yeast, inactive yeast or too hot water used, yeast came into contact increase the room temperature as necessary. with salt or too low room temperature. Use less liquid, give the dough a rmer consistency. Too much liquid so that the dough is soft and too much yeast. 1. The our used does not have enough bonding 1. Use bread our or our with more cohesion. strength, so the dough doesnt rise. 2. The yeast has gone too fast or the yeast 2. Use yeast at room temperature. temperature is too high. 3. The dough is too soft and wet through using 3. Adjust the water quantity in the recipe according too much water. to the liquid absorbency of the our. 1. Too much our or too little water. 1. Use less our or more water. 2. Too much fruit or too much whole-wheat our. 2. Use less of the corresponding ingredients and add more yeast. 1. Too much water or yeast or no salt. 1. Reduce the water and yeast amounts accordingly and check the salt amounts. 2. The water temperature is too hot. 2. Check the water temperature. 1. Sticky ingredients such as butter, bananas, etc. 1. Do not use sticky ingredients. 2. The mixing has not been carried out properly 2. Check the water level and the mechanical due to too little water. assembly of the bread maker. Different recipes and ingredients affect the cooking With recipes containing a lot of sugar, press the Start/Finish button 5-10 mins before the end process differently, the colour can become very dark due to a lot of sugar being added. of the programmed baking time if the colour is sehr dunkel werden. already very dark. Leave bread or cakes to rest in the bread pan for approx. 20 mins with the lid closed before removing them.

The success of bread baking often depends on the exact use of ingredient quantities. We recommend, therefore, that you use a measuring jug and measuring spoon. 1. Measuring liquid ingredients Water, fresh milk or dissolved milk powder can be measured with a measuring jug. The ll level is read from the side of a standing measuring jug. Always measure ingredients individually and clean the measuring jug well afterwards. 2. Measuring dry powder Loosen the dry powder and do not keep it pressed. For an exact measurement, carefully smooth the top of the cup so that it is at. 3. Order of adding the ingredients When adding ingredients, ensure that you follow the order below exactly. The following order is usually valid. Liquid ingredients, eggs, salt, milk powder, etc. The our can be totally dampened when adding the ingredients. Only add yeast to dry our. Never allow yeast to come into contact with salt. Once the our has been kneaded through for a while, a beep reminds you to add aromatic ingredients (e.g. fruit). Adding the aromatic ingredients too early can lead to a loss of taste with long mixes. Never use easily perishable ingredients, such as eggs or fruit, when baking using the timer with a long delay time.
5 After conrming Start/ Finish the display shows H:HH The dough is not mixed despite noises from the motor. The bread is too big and spills over. Bread is too small or does not rise. The dough is too big and pours over the bread pan. The bread dough sinks in the middle during baking.
Heavy bread with a thick consistency. The inside of the loaf is hollow when sliced. Dry our is stuck to the outside of the bread. The crust is too dark and thick when baking cakes and the dough has too much sugar.
BREAD MAKER RECIPE SUGGESTIONS

500 g 4 tsp

1 cup = 250 ml 1 tbsp = 3 tsp 1 tbsp = 15 ml 1 tsp = 5 ml 1 packet of dry yeast = 8 g 1. White bread Bread quantities Water Salt Sugar Hard wheat semolina Extra ne our/bread our Dry yeast Oil Programme: Crispy 700 g 250 ml 1.5 tsp 2 tbsp 120 g 270 g tsp 2 tsp 900 g 300 ml 2 tsp 2.5 tbsp 150 g 350 g tsp tbsp
5. Classic white bread Bread quantities Water Margarine or butter Salt Powdered milk Extra ne our/bread our Dry yeast Programme: Normal
700 g 250 ml 1 tbsp 1 tsp tbsp 450 g tsp
900 g 330 ml tbsp tbsp 2 tbsp 520 g tsp
2. Nut and raisin bread Tip: Add the nuts and raisins after the beep. During the second kneading phase. Bread quantities 700 g Water or milk 250 ml Margarine or butter 2 tsp Salt tsp Sugar 2 tbsp Extra ne our. 450 g Dry yeast tsp Raisins 50 g Chopped walnuts 30 g Programme: Normal 3. Whole grain white bread Bread quantities 700 g Milk 280 ml Margarine or butter tbsp Salt 1 tsp Sugar 2 tbsp Coarse grain bread our 380 g Dry yeast 1 tsp Programme: Normal 4. Wholemeal bread Bread quantities 700 g Water 250 ml Margarine or butter tbsp Salt 1 tsp Sugar 1 tsp Extra ne our. 200 g Wholemeal wheat our 200 g Dry yeast 1 tsp Programme: Whole Wheat

900 g 330 ml tbsp 2 tsp tbsp 520 g tsp 75 g 40 g
6. Italian white bread Bread quantities 700 g Water 220 ml Salt 1 tsp Margarine or butter tbsp Sugar tsp Extra ne our. 300 g Corn semolina 80 g Dry yeast tsp Programme: White bread 7. Sweet bread Bread quantities Fresh milk Margarine or butter Eggs Salt Honey Sugar Extra ne our. Dry yeast Programme: Sweet 8. Potatoe bread Bread quantities Water or milk Margarine or butter Eggs soft boiled potatoes Salt Sugar Extra ne our. Dry yeast Programme: Normal 700 g 210 ml tbsp tsp tbsp 3 tbsp 450g 1 tsp
9. Wholemeal bread Bread quantities Wholemeal our Water Salt Oil Extra ne our. Sugar Dry yeast Programme: Crispy 10. Irish soda bread Buttermilk Eggs Oil All-purpose our Sugar Baking soda Salt Raisins Programme: Quick 11. Rice bread Bread quantities Water to cook rice Extra ne our. Round grain rice (dry weight) Sugar Dry yeast Oil Programme: Normal 12. Carrot bread Bread quantities Water Butter Extra ne our. nely-diced carrots Salt Sugar Dry yeast Programme: Normal
700 g tbsp 240 ml 1 tsp tbsp 380 g 34 tbsp tsp
900 g 3 tbsp 310 ml 1 tsp 2 tbsp 500 g 1 tbsp tsp
900 g 280 ml 1 tsp 3 tbsp 3 tsp 400 g 100 g tsp
220 ml tsp 500 g 12 cup 1 tbsp 12 tsp 1 cup
Extra ne our. 380 g Dry yeast 3 tsp Programme: Extra-fast 14. Walnut bread with loganberry Bread quantities 700 g Milk 120 ml Eggs 2 Butter oil 4 tbsp Sugar 4 tbsp Salt tsp 34 Lemon zest tsp Extra ne our 380 g Crushed walnuts 40 g Dry yeast 1 tsp Programme: Sweet 15. Wheat bread Bread quantities 700 g Water 150 ml Sugar tbsp Salt 1 tsp Margarine or butter tbsp Honey 1 tbsp Eggs 2 Wholemeal wheat our 380 g Dry yeast tsp Programme: Whole Wheat 16. Corn bread Milk Eggs Margarine or butter Sugar Salt All-purpose our Cornour Baking powder Programme: Quick 17. Baguette Brotmenge Water Salt Sugar Extra ne our. Dry yeast Oil Programme: Crispy 700 g 230 ml 1 tsp 34 tbsp 390 g tsp 1 tbsp
900 g 160 ml tbsp 5 tbsp 2 tsp 1 tsp 500 g 60 g tsp
900 g 330 ml 2 tsp 1 tsp 3 tbsp 510 g 1 tsp
900 g 230 ml 2 tbsp tsp 2 tsp 4 tbsp 520 g tsp
700 g 230 ml 400 g 35 g 3 tsp 0.9 tsp 1 tbsp
900 g 300 ml 520 g 35 g 4 tsp 1 tsp tbsp
900 g 220 ml 3 tbsp 1 tsp 2 tbsp tbsp g 4 tsp
900 g 320 ml 2 tbsp 1 tsp 1 tsp 260 g 260 g tsp
700 g 170 ml tbsp g 1 tsp 2 tbsp 380 g 1 tsp
900 g 230 ml 2 tbsp g tsp 3 tbsp 460 g tsp
700 g 250 ml tbsp 450 g 56 g 1 tsp 2 tbsp 1 tsp
900 g 310 ml 2 tsp 520 g 70 g 1 tsp tbsp tsp
120 ml cup 14 cup 1 tsp 350 g 140 g 5 tsp
13. Pesto bread (extra fast) Bread quantities 700 g Water (48C) 270 ml Ready-made pesto 3 tbsp Powdered milk tbsp Sugar tbsp 12 Salt tsp
900 g 340 ml 12 cup 2 tbsp 2 tbsp 23 tsp

900 g 300 ml tsp 1 tbsp 500 g tsp 2 tsp
BREAD MAKER RECIPE SUGGESTIONS / JAM
DISPOSAL ADVICE / SERVICE ADDRESS
18. Juicy stollen Bread quantities Water Eggs Oil Salt Sugar Extra ne our Raisins Dr y yeast Programme: Sweet
700 g 120 ml tsp tsp 2 tbsp 400 g 50 g 1 tsp
900 g 190 ml tsp 2 tsp 3 tbsp 520 g 75 g tsp
Making jam in the bread maker is ver y easy. Even if you have never made jam before, you should denitely tr y it. You will be surprised that you can produce such delicious jam. I n s t r uc t io n s : Wash the fresh, ripe fruit. Peel apples, pears, peaches and other fruits with hard skins. Use the exact quantities given in the recipes below, as the jam-programme is calibrated for those measurements. Other wise the ingredients could cook too fast and overow. Weigh the fruit, cut it into small pieces (max. 1cm) and add gelling sugar (2:1) in the specied quantities. Do not use normal sugar or gelling sugar type 1:1 as the jam doesnt thicken correctly. Mix the fruit with the sugar and star t the fully-automatic programme. Af ter 1hr and 20mins an acoustic tone sounds. The jam can then be lled into jars. Close the jars tightly. Forest fruit jam Frozen berries 950 g Gelling sugar (2:1) 500 g Lemon juice 1 tbsp Put all of the ingredients in the container. Choose the Jam programme and star t. Remove sugar from the edge of the container with a spatula. When the acoustic signal sounds, remove the container from the appliance using oven gloves. Orange jam Peeled and nely-cut oranges 900 g Peeled and nely-cut lemons 100 g Gelling sugar (2:1) 500 g Peel the oranges and lemons and cut them into pieces. Add the sugar and ll the container with all the ingredients. S t r a w b er r y J a m Wash and clean the fresh strawberries. Either cut them into pieces or puree them. 900 g Gelling sugar (2:1) 500 g Lemon juice 1 tbsp Put all the ingredients into the container with a plastic spatula. Choose the Jam programme and star t.
Remove sugar from the edge of the container with a spatula. When the acoustic signal sounds, remove the container from the appliance using oven gloves. Put the jam into jars and close them tightly.

Manufactured by: Xinbao Electrical equipm., Ltd. (donlim) f or : AERA Rundfunk und Fernseh GmbH Hanns-Martin-Schleyer -Strae 2 D-77656 Offenburg

DISPOSAL ADVICE

O l d e l e c t r i c a l a p p l i a n c e s d o n ot b e l o n g w i t h household rubbish. The law requires that old appliances must be disposed of at a local authority collection point or a bulky waste collection. This ensures that old appliances are correctly disposed of and utilised. The environment will be most appreciative!
19. Raisin-nut bread with cinnamon 700 g Bread quantities Water 220 ml Oil 2 tsp Cinnemon 34 tsp Brown sugar 1 tbsp Raisins 60 g Nuts 60 g Salt tsp Extra ne our 350 g Dr y yeast 1 tsp Programme: Sweet 20. Sweet white bread Bread quantities Water Milk Oil Salt Sugar Extra ne our. Crushed walnuts Dr y yeast Programme: Sweet 700 g 100 ml 140 ml 2 tsp tsp 4 tbsp 380 g 60 g tsp
900 g 270 ml 3 tsp 1 tsp tbsp 80 g 80 g 2 tsp 460 g tsp

SERVICE ADDRESS

Should you have any questions regarding the product or this instruction manual, or if you nd any possible problems with the product, please contact our Ser vice Hotline directly in order to discuss fur ther action. Please ensure that you retain the sales receipt for any possible complaints. Hotline/EU: (0049) - (0)66 66* (*0.14 /minute with the Deutsche Telekom network) Impor tant Advice: Do not send your appliance to our address unless requested by us. The cost and the risk against loss for a unsolicited consignment is carried by the sender. We reser ve the right to refuse acceptance of unsolicited consignments or to return the corresponding goods to the sender at their cost.
900 g 120 ml 180 ml 3 tsp 2 tsp 5 tbsp 500 g 80 g tsp
21. White bread Bread quantities 700 g Water 220 ml Margarine or butter tbsp Salt tsp Sugar 1 tbsp Bread our 380 g Dr y yeast tsp P r o g r a m m e : W h it e b r e a d
900 g 300 ml 2 tbsp 2 tsp tbsp 500 g tsp

MACHINE PAIN LECTRIQUE

Modle : XBM 1538
Lors de lutilisation de tout appareil lectrique, il y aura lieu de tenir compte de certaines rgles de scurit gnrales. An dviter tout risque de brlures, dlectrocutions, dincendies et / ou de blessures, veuillez avant dutiliser votre appareil pour la premire fois lire attentivement la notice dutilisation et suivre chacune des instructions gurant sur cette dernire. Conservez soigneusement cette notice pour toute utilisation future. Si vous dsirez vendre, offrir ou encore prter votre machine pain, noubliez pas dy joindre cette notice dutilisation.